O 


SALMOM 

COOK  BOOK 

10W 10  [AIMED  SALMON 


SPECIAL  COLLECTIONS 


THE  LIBRARY 

OF 

THE  UNIVERSITY 

OF  CALIFORNIA 

LOS  ANGELES 


CANNED 
SALMON 

EECIPES 


Pacific 


1915 


Salmon  Cook   Book 


\NNED  SALMON  is  one  of  the  mosl 
important,  nutritious  and  appetizing  of 
fish  foods.  Its  culinary  advantages  are 
numerous  and  exceedingly  valuable. 
It  may  be  eaten  in  so  many  different 
ways  that  it  readily  adapts  itself  to  the  require- 
ments of  the  breakfast,  luncheon,  dinner  or  supper, 

and  gives  seasonable  variety 
to  the  meal.  It  is  always 
ready  for  immediate  use 
when  the  unexpected 
visitor  happens  in  at  meal 
time,  or  may  be  made  to 
nil  the  most  elaborate 
demands  of  a  full  course 
dinner.  Canned  Salmon 
is  especially  suited  for 
picnic  and  outing  lunches, 
and  is  invaluable  for 
camp  life. 


Salmon  Cook  Book 


How 

to  Open 
the  Can 


ILLUSTRATION   NO  1 . 


First  lay  the  can 

on  its  side  and 

insert    the    can 

opener  close  to 
the  seam,  as  shown  in 
illustration  No.  1 ,  then  stand- 
ing the  can  on  end  press  the 
top  firmly  down  and  work 
the  can  opener  around  to 
the  seam  as  shown  in  illustration  No.  2.  This 
permits  the  Salmon  to  come  out  in  unbroken 
form.  Always  remove  the  Salmon  from 
the  can  immediately  after  opening.  This  is 
very  important. 

Canned   Salmon   contains   as   much  protein  as 
lamb  chops  or  beefsteak;   60  per  cent  more  than 

eggs;  more  fat  than 
chicken,  eggs  or  beef. 
It  is  incomparably  of 
greater  food  value 
than  fruits  or  vege- 
tables. 

It  should  be  eaten 
at  least  once  a  week. 


ILLUSTRATION   NO  2. 


Salmon  Cook  Book 


Any  good  sauce  for  fish  or  meat  is  equally  good 
for  Salmon.     We  give  several  of  the  best  in  this 
book.     In  all  the  recipes  where  a 
"Can  of  Salmon"  is  referred  to 
the  contents  of  a  one  pound 
can  is  understood.      Unless 
otherwise  specified,  when  a 
spoonful  is  given  as  a  stand- 
ard of  measurement, 
a  level 
spoonful 
is  intended. 


Salmon  Cook  Book 


Scrambled  One  can  of  Salmon  flaked,  six 
Eggs  and  eggs,  six  tablespoonfuls  milk,  or 
Salmon  cream,  one -fourth  teaspoonful  of 

salt,  Cayenne  pepper  to  taste, 
one  tablespoonful  of  butter  and  chopped  parsley. 
Break  eggs  into  a  bowl,  beat  slightly,  add  the 
milk,  pepper  and  salt;  put  butter  in  saucepan 
and  when  hot  add  the  eggs  and  other  ingredients; 
when  they  begin  to  thicken  add  the  Salmon. 
Before  taking  from  the  stove  sprinkle  with  parsley. 
Garnish  wiih  toast  points  and  serve  hot. 

Salmon  Two  cupfuls  of  minced  Salmon,  one 
Fish  cupful  of  mashed  potatoes, 

Balls  one-half    cupful     of    drawn     butter, 

pinch  of  pepper  and  one -fourth 
teaspoonful  of  salt.  Work  in  the  potatoes  with 
the  Salmon,  and  moisten  with  the  drawn  butter 
until  it  is  soft  enough  to  mold  and  will  keep  its 
shape.  Roll  the  balls  in  flour  and  fry  quickly  to 
a  golden  brown  in  lard  or  cooking  oil.  Take 
from  fat  as  soon  as  they  are  done  and  lay  in  a 
sieve  to  drain.  Serve  on  a  hot  platter.  Use  more 
seasoning  if  desired. 

8 


Salmon  Cook  Book 


Creamed      Two   level   tablespoonfuls   of   butter, 

Salmon  two  level  tablespoonfuls  of  flour,  one- 
fourth  teaspoonful  of  salt,  pinch  of 

pepper,  one  cup  of  Lot  milk,  one  can  of  Salmon. 

Mix  butter  in  saucepan;  when  bubbling  but  not 
burning,  add  the  flour,  salt  and  pepper 
and  mix  until  perfectly  smooth;  add 
very  slowly  the  hot 
milk,  beating  each 
time.  Cook  until  it 
thickens,  adding  more 
salt  if  necessary.  Re- 
move all  bones  and 
skin  from  the  Salmon, 
and  break  into  inch 

pieces;    stir    lightly   into    the    sauce,    and    when 

thoroughly  heated,  serve. 

Salmon         To    a    cup    of    White    Sauce    ( see 
Toast  Sauces)   stir  in  a  cupful  of    Salmon 

which  has  been  picked  up  fine,  and 
pour  over  rounds  of  crisp  toast.  This  makes  a 
delicious  breakfast  dish. 


Salmon  Cook  Book 


A  Simple  Put  a  can  of  Salmon  into  a  saucepan 
Breakfast  and  cover  with  boiling  water,  cook  ten 
Dish  minutes,  remove  Salmon  from  can  and 

drain  off  liquor  into  a  separate  dish. 
After  separating  the  skin  and  bones  from  the 
Salmon,  place  in  a  hot  dish  and  pour  over  and 
around  the  fish  the  following  sauce:  One  cup  of 
milk,  two  level  tablespoonfuls  of  corn  starch,  the 
Salmon  liquor,  one  level  tablespoonful  of  butter,  one 
egg  well  beaten,  one-quarter  teaspoonful  of  salt, 
pinch  of  pepper.  Heat  the  milk  to  boiling,  thicken 
with  corn  starch,  add  the  butter,  salt,  pepper, 
Salmon  liquor  and  egg.  Serve  at  once. 


10 


Salmon  Cook  Book 


Salmon  Three  eggs,  three  level  tablespoonfuls 
Omelet  of  cream  or  milk,  three  pinches  of 
paprika,  one-fourth  scant  teaspoonful 
of  salt,  three-fourths  cup  minced  Salmon.  Separate 
yolks  from  whites  of  eggs.  Mix  in  ordinary 
sized  bowl  yolks  of  eggs,  cream,  salt,  pepper 
and  a  half-cup  of  Salmon.  Fold  in  the  stiffly 
beaten  whites  of  eggs.  Have  a  hot,  clean 
omelet  pan  generously  buttered,  pour  in  the 
mixture.  Spread  it  evenly  over  the  top  and 
allow  it  to  cook;  shake  in  the  pan  gently  to  prevent 
burning.  When  brown  on  the  under  side,  place  it 
in  the  oven  a  moment  to  dry  on  top.  Remove, 
sprinkle  over  the  top  the  remaining  cup  of  Salmon, 
or  more  if  desired,  fold  and  turn  out  on  hot  platter. 
Garnish  with  lettuce.  Serve  immediately. 


Salmon  Cook  Book 


Pressed  Two  eggs,  two  level  tablespoonfuls  of 
Salmon  melted  butter,  two  cupfuls  of  fine 
bread  crumbs,  one  can  of  Salmon 
(put  through  a  sieve),  one-fourth  level  teaspoonful 
of  salt,  pinch  of  Cayenne  pepper  or  two 
pinches  of  Paprika.  Mix  all  together,  turn 
into  a  mold,  cover  and  steam 
one  hour.  When  cold,  cut 
thin  slices.  Serve  with  or 
without  Tartar  Sauce 
(see  Sauces).  This  is 
found  excellent  for  tm 

sandwiches.  *«^M 


in       L— ~ 


Casserole  of     Line  the   bottom   and   sides   of  a 
Rice  and  mold   with  cold    boiled  rice  one- 

Salmon  half    inch    thick,     fill    the    cavity 

with  creamed  Salmon  and  cover 
with  the  rice.  Steam  forty-five  minutes,  turn  out 
on  hot  platter,  pour  either  a  White  Sauce  or  a 
Tartar  Sauce  over  and  around  it.  Serve  hot.  If 
a  mold  is  not  used,  it  can  be  put  into  a  bowl 
and  brown  paper  tied  over  the  top. 


12 


Salmon  Cook  Book 


Salmon  One  can  of  Salmon,  one  cupful 
Cutlets  of  thick  White  Sauce  (see  Sauces), 
one  tablespoonful  of  lemon  juice, 
one  egg.  Pick  over  the  Salmon  and  remove 
skin,  bones  and  oil;  mix  the  Salmon  and 
lemon  juice,  then  stir  in  the  thick  White  Sauce. 
Turn  out  on  plate  to  cool,  divide  in  twelve  portions 
and  shape  like  cutlets.  Beat  the  eggs  slightly, 
roll  cutlets  in  it,  then  cover  thoroughly  with  fine 
bread  crumbs.  Fry  in  deep  fat  until  brown. 
Garnish  with  parsley  and  serve. 

Cold  A  can  of   Sal- 

Salmon  mon  is  delicious 
when  eaten 
cold,  just  as  it  is  taken  from 
the  can.  It  may  be  served 
with  either  cold  Bearnaise, 
Mayonnaise,  Tartar  Sauce, 
lemon  juice  or  vinegar. 
Garnish  with  sliced  hard 

•        -* 

boiled     eggs    and     sprigs 
of  parsley. 


13 


Salmon  Cook  Book 


Salmon  Use  one  roll  for  each  person;  cut  off 
Loaves  the  tops  of  the  rolls,  scoop  out  the 
crumbs,  brush  inside  and  outside  with 
melted  butter  and  put  in  a  hot  oven  until  they  are 
a  delicate  brown.  Make  a  creamed  Salmon  with 
chopped  parsley  and  the  whites  of  hard  boiled 
eggs  in  it.  Heat  the  cases,  fill  with  the  creamed 
Salmon,  cover  and  serve. 


14 


Salmon  Cook  Book 


Salmon  One  can  of  Salmon,  one  tablespoon- 
Croquettes  ful  of  melted  butter,  yolks  of  two 
hard  boiled  eggs,  one  tablespoonful  of 
lemon  juice,  one-half  slice  of  stale  bread  (crumbed), 
one-half  tablespoonful  of  Anchovy  Sauce,  pinch  of 
pepper,  one-quarter  teaspoonful  of  salt,  nutmeg  to 
taste.  Mince  the  Salmon  fine  and  powder  the 
yolks  of  eggs;  work  them  in  together  with  lemon 
juice,  bread  crumbs,  Anchovy  Sauce,  salt,  pepper 
and  nutmeg.  Make  into  little  rolls,  dip  in  beaten 
egg,  roll  in  fine  bread  crumbs  or  cracker  dust,  fry 
in  hot  drippings.  Serve  dry  and  hot  and  garnish 
with  water  cress. 


15 


Salmon  Cook  Book 


Scalloped  One  can  of  Salmon,  one  cup  of  White 
Salmon  Sauce  (see  Sauces),  five  or  six  soda 
crackers.  Pick  Salmon  over,  remove 
skin,  bones  and  oil;  flake  fish  with  a  fork.  Take 
a  medium  sized  agate  dish,  place  in  a  layer  of 
Salmon,  a  layer  of  White  Sauce,  a  layer  of  rolled 
crackers,  another  layer  of  Salmon,  and  so  on,  con- 
tinuing until  the  fish  is  all  used.  Reserve  enough 
crackers  for  the  top.  Bake  in  hot  oven  until  brown. 
In  preparing  the  White  Sauce  to  be  used  in  the 
above,  follow  the  recipe  exactly,  with  the  exception 
of  adding  four  tablespoonfuls  of  flour  instead  of  two. 


16 


Salmon  Cook  Book 


Scalloped          One  can  of    Salmon  picked  over 
Salmon  and  broken  into  small  pieces,  one 

D>ith  can  of  green  peas,  two  cupfuls  of 

Green  Peas  thin  White  Sauce  (see  Sauces) 
and  bread  or  cracker  crumbs. 
Butter  a  pudding  dish,  sprinkle  with  bread  or 
cracker  crumbs,  put  in  a  layer  of  Salmon  and 
peas,  cover  with  White  Sauce;  repeat  until  all  is 
used.  Cover  well  with  buttered  bread  or  cracker 

crumbs  and  bake 
in  a  hot  oven 
until  crumbs  are 
brown.  Serve  hot. 


Boiled 
Salmon 


Place  a  can  of  Salmon  in  a  saucepan, 
cover  with  boiling  water  and  cook 
fifteen  minutes.  Take  the  fish  from 

can,  drain    off    oil    and  separate  skin  and  bones. 

Serve  hot  with  a  Hollandaise  Sauce  (see  Sauces). 


17 


Salmon  Cook  Book 


Balked  For   one   can  of    Salmon    stir    one 

Salmon  tablespoonful  of  flour,  after  moistening 
and  working  smooth,  into  a  quart  of 
boiling  milk,  add  half  a  teacupful  of  butter, 
one  teaspoonful  of  minced  onion,  a  pinch 
of  Cayenne,  and  salt  and  pepper  to  taste. 
Drain  all  the  oil  from  the  Salmon,  pick  out  the 
skin  and  bones  and  flake  fine.  Then  in  a  pudding 
dish  place  a  layer  of  the  fish,  cover  with  as  much 
or  more  grated  bread  crumbs  and  the  dressing, 
then  more  fish,  crumbs,  etc.,  finishing  with  crumbs. 
Put  dots  of  butter  over  the  top,  and  bake  to  a 
delicate  brown.  To  be  eaten  hot.  Serve  with 
bread  and  butter  or  lemon  and  crackers. 


18 


Salmon  Cook  Book 


Salmon  One  and  one-third  cupfuls  pastry 
Fritters  flour,  two  level  teaspoonfuls  baking 
powder,  one-fourth  teaspoonful  of 
salt,  one  egg,  two-thirds  of  a  cup  of  milk.  Mix 
and  sift  dry  ingredients,  add  milk  gradually,  then 
egg  well  beaten.  Season  three-fourths  of  a  cup 
of  minced  Salmon  with  salt,  Cayenne  pepper  and 
lemon  juice  if  desired.  Add  to  the  batter  and  drop 
by  spoonfuls  into  deep  fat  and  brown.  Drain 
on  brown  paper,  and  serve  hot  with  Tartar 
Sauce.  (See  Sauces). 


19 


Salmon  Cook  Book 


Salmon       Line  a  pudding  dish  with  hot,  mashed 
'Pie  potatoes  about  an  inch  to  an  inch  and 

a  half  thick,  then  fill  in  the  center  with 
a  creamed  Salmon  (seasoned  with  onion  if  de- 
sired), cover  with  the  mashed  potatoes  and  brush 
the  top  of  the  potatoes  over  with  melted  butter  or 
milk,  and  bake  in  oven  until  a  delicate  brown,  or 
beat  the  potatoes  smooth  and  arrange  in  a  circle 
on  a  hot  dish  and  pour  the  fish  in  the  center 
and  serve  at  once. 


Salmon 

with 

Macaroni 


Pick  one  can  of  Salmon  into  small 
pieces,  drain  off  the  oil.  Make  a  pint 
of  White  Sauce 

(see  Sauces).      Put  a  layer  of 

boiled  macaroni  broken  in  inch 

lengths  in  the  bottom  of  baking 

dish,  next  a  layer  of  sauce,  then 

a  layer   of    Salmon,    continuing 

until    dish    is    filled.       Sauce 

should  come  last  and  be  sprink- 
led with  buttered  crumbs. 

Bake  until  brown. 


20 


Salmon  Cook  Book 


Camp  Mess  One  can  of  Salmon,  one-pound  can  of 
Salmon  tomatoes;  arrange  in  alternate  layers, 
Ba^e  season  with  salt,  pepper  and  two 

ounces  of  salt  pork  cut  into  dice,  add 
the  liquid  from  both  cans  and  cover  the  top  with 
powdered  hard  bread,  put  a  little  dripping  on  top 
and  bake  a  light  brown. 


Army  and    One  can  of  Salmon,  one-half  can  of 
Navy  tomatoes,  three  hard  tack  (soaked), 

Salmon          one-fourth  pound  fried  salt  pork,  one 
Scouse  onion  sliced,  one  pound  potatoes  cut 

into  quarters;  season  to  taste.  Stew, 
adding  a  little  water  if  necessary.  When  done  it 
may  be  placed  in  oven  to  brown. 


21 


Salmon  Cook  Book 


Salmon         One-half  onion  the  size  of  an  egg, 
Curry  two    level    tablespoonfuls    of    butter, 

liquor  from  one  can  of  Salmon,  three- 
fourths  cup  of  stock,  one  level  tablespoonful  of 
flour,  two  level  teaspoonfuls  of  curry  powder,  one 
level  teaspoonful  of  lemon  juice,  one-fourth  tea- 
spoonful  of  salt,  pinch  of  pepper,  one-half  can  of 
Salmon.  Fry  finely  chopped  onion  and  butter 
until  brown,  add  to  it  Salmon  liquor  and  stock, 
simmer  five  minutes  and  strain.  Mix  flour,  curry 

* 

powder,  salt,  pepper  and 
lemon  juice  with  enough 
cold  water  to  form  a  thin 
paste.  Stir  into  other 
mixture  and  when  boiling 
add  the  Salmon,  which 
has  been  picked  over  and 
\  broken  into  inch  pieces, 
and  serve  when  very  hot. 


22 


Salmon  Cook  Book 


Salmon        One    can  .of    Salmon;    remove    the 
Loaf  oil  and  pick  up    fine;    one-half    cup 

of  fine  bread  crumbs,  yolks  of  fcur 
eggs  well  beaten,  four  tablespoonfuls  of  melted 
butter,  one-fourth  level  teaspoonful  of  salt, 
one  level  teaspoonful  poultry  dressing,  one  level 
teaspoonful  finely  chopped  parsley,  whites  of  four 
eggs  well  whipped.  Mix  in  the  order  given,  and 
steam  in  a  mold  one  hour.  Serve  hot  or  cold.  If 
eaten  hot,  serve  with  Fish  Sauce  (see  Sauces). 

23 


Salmon  Cook  Book 


Salmon  One     can     of    Salmon,    one 

a  la  pound  boiled  halibut,  one  pound 

Bouillabaisse         salt  codfish  (freshened),  four  to 

eight  shrimps,  one  medium  sized 
onion,  one  carrot,  two  tomatoes,  four  cloves, 
five  small  red  peppers,  one  clove  of  garlic,  pinch 
of  saffron,  one  bay  leaf,  three  sprays  of  parsley, 
one-half  pint  of  olive  oil,  one-half  cup  of  cider, 
one-half  pint  of  stock;  season  with  salt,  pepper 
and  orange  peel  if  desired. 

Remove  skin  and  bones  from  fish,  break  in 
large  pieces,  slice  onion,  carrot  and  tomatoes 
(canned  tomatoes  may  be  used),  macerate  the 
garlic  and  break  up  bay  leaf.  Heat  oil  in  large 

• 

skillet,  add  the  fish  and  vegetables  (except  parsley 
which  should  be  added  just  before  taking  from 
stove).  Cook  for  about  twelve  minutes,  tossing 
often,  then  add  the  cloves,  bay  leaf,  saffron, 
peppers,  cider  and  stock.  Cook  from  fifteen  to 
twenty  minutes  more.  Line  dish  with  crisp  pieces 
of  toast,  cover  with  the  mixture  just  prepared  and 
serve  immediately. 


24 


Salmon  Cook  Book 


Spiced  or  Place  a  can  of  Salmon  in  a  saucepan, 
Pickled  cover  with  boiling  water  and  cook 
Salmon  one-quarter  of  an  hour;  then  open 
can,  remove  fish  and  drain  off  oil. 
Take  one  pint  of  cider  vinegar,  one- half 
teaspoonful  of  celery  seed,  two  bay  leaves, 
one-half  teaspoonful  whole  cloves,  one  teaspoonful 
mixed  spices,  one-half  clove  garlic,  one-half  of 
medium-sized  onion  sliced, 
and  a  quarter  of  a  teaspoon- 
ful salt;  put  into  a  saucepan 
and  bring  to  a  boiling 'point; 
then  pour  this  mixture  over 
the  Salmon,  and  allow  it  to 
stand  twenty-four  hours.  If 
the  vinegar  is  very  strong, 
reduce  with  water. 


Salmon  Cook  Book 


Salmon         One  can  of   Salmon,    one -half    pint 
Salad  of     celery     and     one -half     pint     of 

Mayonnaise  dressing.  Free  the  Salmon 
from  skin,  bones  and  oil;  pick  the  fish  apart  and  add 
the  celery  (which  has  been  cut  fine)  and  May- 
onnaise dressing,  tossing  lightly.  Season  to  taste. 
Save  a  little  Mayonnaise  to  pour  over  the  top. 
Arrange  in  salad  dish  and  garnish  with  curled 
lettuce  and  "drops  of  red  jelly,  or  serve  on  fresh, 
crisp  lettuce  leaves. 


26 


Salmon  Cook  Book 


Stuffed  Eggs    Make    a    regular    Salmon    Salad 


with  the  chopped  celery,  yolks 
of  eggs  and  Mayonnaise.  Take 
many  eggs  as  desired,  put 


as 


with 

Salmon 

Filling 

them  into  a  bath  of  boiling  water 
and  let  them  stand  thirty-five  minutes.  Remove 
the  shells,  cut  a  slice  off  the  top  and  bottom  (the 
latter  to  make  it  stand),  then  take  out  the  yolks 
and  fill  the  whites  with  the  salad.  Serve  in  lettuce 
leaves,  and  over  all  pour  Mayonnaise  dressing. 


27 


Salmon  Cook  Book 


capers, 


Green  Peppers      One  can  of  Salmon  flaked,  one- 
with  quarter  teaspoonful  of  salt,  two 

Salmon  Filling      tablespoonfuls  of  chopped  gher- 

kins, two  tablespoonfuls  of 
chopped  olives,  two  tablespoonfuls  of  chopped 
capers,  Mayonnaise  dressing  and  green  peppers. 
Remove  seeds,  membrane  and  stem  end  from 

peppers  and  soak  in  salt 
water.  Mix  gherkins,  olives, 
and     salt     with 
Salmon;  add  enough 
Mayonnaise  to  hold 
it  together;  fill  green 
peppers, 
garnish 
and 
serve. 
If  the 

fresh  green 
peppers  are 
not  in  season  the 
canned  ones  may  be  used. 


Sal 


mon 


CUP  °f  Boiled  Salad  Dressing 
Sauces),  \V2  cups  of  Minced 
.  balmon,  season  to  taste.  Mix  dressing 
and  Salmon  to  a  paste;  slice  bread  very  ihin  and 
spread  with  the  Salmon  paste,  cut  into  fancy  shapes 


28 


Salmon  Cook  Book 


and  garnish  with  water  cress  or  parsley.  These 
can  be  made  two  or  three  hours  before  serving  by 
placing  closely  together  and  covering  with  a 
damp  napkin.  The  Salmon  Paste  will  keep 
indefinitely. 

'Deviled  Heat  one  pint  of  milk  to  boiling;  stir 
Salmon  in  teaspoonful  of  butter  and  one- half 
tablespoonful  flour  dissolved  in  a  little 
cold  milk.  When  thick  take  from  the  fire,  add 
small  half  cup  of  Worcestershire  Sauce,  juice  of 
one  lemon,  pepper,  salt  and  one  can  of  Salmon 
picked  fine.  Fill  individual  dishes  or  large 
baking  dish;  spread  bread  crumbs  on  top  and 
add  a  little  cream,  which  helps  it  to  brown. 
Bake  quickly  and  serve  hot. 

Salmon  One  can  of  Salmon,  one  large 
C/roWer  potato,  one  small  onion,  one -quarter 
pound  salt  pork,  one -half  pint  milk 
or  cream,  one  ship  cracker,  salt  and  pepper 
to  taste.  Remove  Salmon  from  can  and  drain 
off  the  liquid  and  break  fish  into  small  pieces. 
Slice  the  potato  and  onion  and  cut  the  pork  into 


29 


Salmon  Cook  Book 


half-inch  dice.  Put  the  pork  and  the  onion  into  a 
pan  and  fry  them  quickly  with  a  little  butter  until 
they  are  a  light  brown.  Place  alternate  layers  of 
potato,  fish,  pork  and  onion  in  a  large  saucepan; 
dust  with  salt  and  pepper.  Continue  the  layers  in 
this  order  until  all  the  ingredients  are  used.  Cover 
the  whole  with  boiling  water  and  let  the  mixture 
simmer  for  twenty  minutes.  Scald  a  half-pint  of 
milk  or  cream,  take  it  off  the  fire  and  add  one-half 
tablespoonful  of  butter  and  one  broken  ship 
cracker,  or  the  same  quantity  of  water  biscuits. 
Arrange  the  fish  mixture  in  a  mound  on  a  dish, 
cover  it  with  the  softened  cracker,  and  pour  over 
the  whole  the  scalded  milk 
or  cream.  Serve  very  hot. 


30 


Salmon  Cook  Book 


Canned  Place  two  cans  of  Salmon  into  a 
Salmon  saucepan  and  cover  with  boiling  water, 
a  la  cook  ten  minutes,  and  then  remove 

Newburg  fish  from  cans  and  drain  off  liquor. 
Heat  one  gill  of  cream  in  a  double 
boiler.  Rub  one  large  tablespoonful  flour  into 
two  tablespoonfuls  of  butter.  Rub  the  yolks  of 
three  hard  boiled  eggs  smooth  with  a  little  cream 
or  milk,  add  to  hot  cream  with  flour  mixture. 
Stir  until  smooth.  Add  a  shake  of  red  pepper  and 
a  little  salt.  Add  the  Salmon  and  cook  a  few 
minutes  longer.  Add  two  tablespoonfuls  Sherry 
or  Madeira  wine  and  serve  at  once. 

Salmon  Cut  one  can  of  Salmon   into   dice, 

Patties  heat  one  pint  of  the  dice  in  half  a 

pint  of  cream,  season  to  taste  with 
Cayenne  pepper  and  salt.  Fill  warm  patty  shells 
with  the  Salmon  and  serve  while  hot  with  a  Fish 
or  Hollandaise  Sauce. 


31 


Salmon  Cook  Book 


Jtfayonnaise    Yolks  of  two  raw  eggs,  one  level 
Dressing  teaspoonful  of  salt,  one   level  tea- 

spoonful  mustard,  one  teaspoonful 
of  vinegar  or  lemon  juice,  juice  of  one  lemon,  pint 
to  a  pint  and  a  half  of  salad  oil,  according  to  the 
quantity  of  dressing  desired.  Put  the  yolks  of  the 
eggs  into  a  bowl,  stir  enough  to  break  them,  then 
add  the  salt,  mustard,  teaspoonful  of  vinegar  or 

32 


Salmon  Cook  Book 


lemon  juice  and  teaspoonful  of  salad  oil;  mix  with 
an  egg  beater  until  smooth;  beat  in  grad- 
ually about  half  a  teaspoonful  (not  more)  at  a 
time  of  salad  oil  until  half  a  pint  has  been  used; 
add  occasionally  a  teaspoonful  or  more  of  lemon 
juice  as  the  rest  of  the  oil  is  beaten  in.  If  by 
chance  too  much  oil  should  be  added,  do  not 
attempt  to  stir  it  all  in  at  once,  but  take  it  up  grad- 
ually. Sometimes  when  the  dressing  curdles  a 
little  vinegar  being  added  will  bring  it  back.  If 
this  fails,  take  the  yolk  of  a  fresh  egg  and  put  it  in 
another  dish;  beat  it  slightly,  and  add  the  curdled 
dressing,  just  as  you  would  add  oil  (slowly).  This 
is  sure  to  meet  with  success  if  egg  is  fresh. 

White  Two  level  tablespoonfuls  of  flour,  two 
Sauce  level  tablespoonfuls  of  butter,  one 
cup  of  hot  milk,  one-fourth  teaspoonful  of 
salt,  pinch  of  pepper.  Melt  butter  in  saucepan 
until  it  bubbles;  add  the  flour,  salt  and  pepper; 
mix  until  smooth;  then  pour  the  hot  milk  in  gradually, 
stirring  and  beating  each  time.  Cook  until 
it  thickens. 


33 


Salmon  Cook  Book 


Fish  One  cup  of  milk,  one  egg,  one  level 
Sauce  tablespoonful  of  corn  starch,  two  level 
tablespoomuls  of  butter,  one  teaspoonful 
of  catsup,  pinch  of  Cayenne  pepper.  Cook  over 
hot  water  until  it  thickens,  stirring  constantly. 


Thick 

White  Sauce 
For  Cutlets  or 
Croquettes 


Four  level  tablespoonfuls  of 
flour,  two  level  tablespoonfuls 
of  butter,  one  cup  hot  milk, 
one-fourth  teaspoonful  of  salt, 
pinch  of  pepper.  Melt  butter 

in  saucepan  until  it  bubbles;  add   the   flour,   salt 

and  pepper;  mix  until  smooth;   then  pour   the  hot 

milk  in  gradually,  stirring  and 

beating    each   time. 

Cook  until  it  thickens. 


•-.. 


34 


Salmon  Cook  Book 


'Drawn  One-half  cup  of  butter,  two  table- 
Butter  spoonfuls  of  flour,  sprig  of  parsley. 
Sauce  Melt  butter  in  stew  pan,  add  flour  and 

mix  until  smooth,  then  add  gradually  a 
pint  of  boiling  water,  beating  each  time. 

Tartar  Yolks  of  two  eggs,  one-quarter  tea- 
Sauce  spoonful  salt,  pinch  of  pepper,  one 
tablespoonful  of  tarragon  vinegar,  one 
level  teaspoonful  of  mustard,  one  teaspoonful  of 
chopped  parsl^,  one  tablespoonful  of  chopped 
gherkins  or  capers.  Mix  yolks  of  eggs,  salt, 
pepper,  tarragon  vinegar  and  mustard;  '  stir  until 
smooth  and  then  add  a  gill  of  salad  oil  drop  by 
drop.  Stir  in  the  chopped  parsley,  gherkins  or 
capers  with  a  fork.  If  the  sauce  is  not  sharp 
enough  to  taste,  add  more  vinegar  or  lemon  juice. 

Boiled  Three  eggs  well  beaten,  one  table- 
Salad  spoonful  of  butter,  two  level  tea- 

'Dressing  spoonfuls  of  mustard,  one  level  tea- 
spoonful  of  salt,  one-half  cup  of 
vinegar,  one-fourth  teaspoonful  of  white  pepper. 
Mix  the  ingredients  well  in  a  bowl,  set  bowl  in 
hot  water  and  stir  the  mixture  until  it  thickens. 
Cool.  If  desired  add  more  mustard. 


35. 


Salmon  Cook  Book 


Hollandaise  Half  a  teacupful  of  butter,  the 

Sauce  juice   of  one-half  a  lemon,  the 

yolks  of  two  eggs,  a  dash  of 
Cayenne,  one-half  a  cupful  of  boiling  water,  one- 
half  a  teaspoonful  of  salt.  Beat  the  butter  to  a 
cream,  add  the  yolks  one  by  one,  then  the  lemon 
juice,  pepper  and  salt.  Place  the  bowl  in  which 
these  are  mixed  in  a  saucepan  of  hqiling  water. 
Beat  with  an  egg-beater  until  the  wuyce  begins  to 
thicken  (about  a  minute)  and  Tid  the  boiling 
water,  beating  all  the  time.  jR(h"6n.  like  a  soft 
custard  it  is  done. 


